Description
Experience the ultimate comfort with this decadent mac and cheese, featuring tender elbow macaroni enveloped in a velvety, rich sauce. By utilizing a traditional French béchamel base and freshly grated cheese, this recipe achieves a luxurious, silky texture that remains perfectly emulsified. It is a foolproof method designed for the home kitchen, ensuring a consistently delicious meal that is sophisticated yet deeply satisfying. Perfect for family dinners or as a reliable crowd-pleaser, this dish sets a new standard for homemade pasta.
Ingredients
1 lb Elbow Macaroni
1/2 cup Unsalted Butter
1/2 cup All-Purpose Flour
3 cups Whole Milk
1 cup Heavy Cream
4 cups Sharp Cheddar, freshly grated
1 cup Gruyère Cheese, freshly grated
Salt and Pepper to taste
1/2 tsp Paprika
Instructions
Boil a large pot of salted water and cook the macaroni until just shy of al dente.
Drain the pasta and set aside.
In a large saucepan, melt the butter over medium heat.
Whisk in the flour and cook for two minutes to remove the raw flour taste.
Slowly pour in the milk and heavy cream while whisking vigorously to avoid any lumps.
Simmer the sauce until it thickens enough to coat the back of a spoon.
Remove from heat and stir in the freshly grated cheddar and Gruyère until completely melted and smooth.
Season with salt, pepper, and paprika.
Fold the cooked pasta into the cheese sauce until thoroughly coated and serve warm.
Notes
Always grate your own cheese from a block to avoid anti-caking agents found in pre-shredded bags, which can cause a grainy texture.
Ensure milk is at room temperature for a smoother emulsion.
Keep the heat at a medium level to prevent the roux from burning.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 580
- Sugar: 6g
- Sodium: 750mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg